Mary Berry Chicken Cacciatore​ Recipe

This hearty Mary Berry Chicken Cacciatore is made with bone-in chicken thighs, colorful bell peppers, mushrooms, and a rich tomato and herb sauce. This recipe creates a savory and rustic one-pot dish, delivering an authentic taste of Italy. It is perfect for a comforting weeknight dinner and serves 4 people generously.

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Mary Berry Chicken Cacciatore Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 red bell pepper, deseeded and sliced
• 1 yellow bell pepper, deseeded and sliced
• 8 oz (225g) cremini mushrooms, sliced
• 1/2 cup (120ml) dry white wine (optional)
• 1 (14.5 oz / 400g) can chopped tomatoes
• 1 cup (240ml) chicken stock
• 1 tsp dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• A small handful of fresh basil or parsley, chopped, for garnish

How To Make Mary Berry Chicken Cacciatore

1. Brown the chicken: Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Place the chicken skin-side down and cook for 5-7 minutes until the skin is golden and crisp. Flip and brown the other side. Remove the chicken and set it aside.
2. Sauté the vegetables: Reduce the heat to medium. Add the sliced onion and bell peppers to the same pan, scraping up any browned bits. Cook for 5-7 minutes until softened. Add the garlic and mushrooms and cook for another 3-4 minutes until the mushrooms have released their liquid.
3. Deglaze the pan: If using wine, pour it into the pan and let it bubble for a minute, scraping the bottom of the pan to lift any flavorful bits. This step, called deglazing, adds a deep flavor to the sauce.
4. Simmer the sauce: Add the chopped tomatoes, chicken stock, dried oregano, and bay leaf. Stir everything together and bring the sauce to a gentle simmer.
5. Cook the chicken: Return the browned chicken thighs to the pan, nestling them into the sauce. Reduce the heat to low, cover the pan, and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. Finish and serve: Discard the bay leaf. Taste the sauce and adjust the seasoning with more salt and pepper if needed. Garnish with fresh basil or parsley and serve hot.

Recipe Tips

• Use Chicken Thighs: Bone-in, skin-on thighs provide the best flavor and stay moist during the long simmer. The bones add richness to the sauce.
• Don’t Skip Browning: Searing the chicken skin until it’s crisp creates a huge amount of flavor (known as the Maillard reaction) that forms the base of the entire dish.
• Let It Simmer: A low and slow simmer is crucial for this recipe. It allows the chicken to become fall-off-the-bone tender and for all the flavors in the sauce to meld together beautifully.
• Use Fresh Herbs for Garnish: While dried oregano works well in the sauce, finishing the dish with fresh basil or parsley adds a bright, fresh flavor that lifts the entire meal.

What To Serve Chicken Cacciatore

Chicken Cacciatore is a saucy dish that pairs perfectly with something to soak up the delicious sauce. Serve it over a bed of creamy polenta, fluffy mashed potatoes, or simple steamed rice. It is also excellent with pasta, such as tagliatelle or pappardelle. For a complete meal, add a side of crusty Italian bread and a simple green salad with a light vinaigrette.

How To Store Chicken Cacciatore Leftovers

• Refrigerate: Allow the cacciatore to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The flavors are often even better the next day.
• Freeze: This dish freezes well. Store it in a freezer-safe, airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Mary Berry Chicken Cacciatore Nutrition Facts

• Calories: 420 kcal
• Total Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 150mg
• Sodium: 580mg
• Total Carbohydrate: 15g
• Dietary Fiber: 4g
• Sugars: 8g
• Protein: 34g

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Yes, but the result won’t be as moist. If using boneless, skinless breasts, brown them for just 2-3 minutes per side. Add them back to the sauce for only the last 15-20 minutes of simmering to prevent them from drying out.
• Can I make this dish without wine? Absolutely. If you prefer to omit the wine, simply use an extra 1/2 cup of chicken stock to deglaze the pan. The flavor will still be delicious.
• What other vegetables can I add? Chicken Cacciatore is very versatile. You could add sliced zucchini, carrots, or a handful of black or green olives toward the end of the cooking time for extra flavor and texture.
• Is this recipe spicy? As written, this recipe is savory, not spicy. For a little heat, feel free to add a pinch of red pepper flakes along with the dried oregano.

Try More Recipes:

• Mary Berry Chicken And Vegetable Soup​ Recipe
• Mary Berry Chicken And Cashew Nuts​ Recipe
• Mary Berry​ Malaysian Chicken Curry Recipe